水酶法提取石榴籽油工艺研究  

Study on extraction process of pomegranate seed oil by aqueous enzymatic method

作　　者：苗利利[1] 夏德水[1] 高丽娜[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2010年第12期265-268,271,共5页Science and Technology of Food Industry

基　　金：国家大学生创新性实验计划项目(091071839)

摘　　要：以石榴籽为原料,利用水酶法提取石榴籽油。通过单因素及二次回归旋转组合实验研究了料液比、石榴籽粒度、酶的种类、酶解温度、提取时间、离心时间、pH以及酶的添加量等因素对出油率的影响,确定了水酶法提取石榴籽油的最佳工艺条件。结果表明,酶解最佳工艺参数为:用Alcalase蛋白酶添加量为1·0%(mL/g),原料粒度40目,料液比1:5(g/mL),提取温度50℃,提取时间6h,pH8·0,离心时间25min,在该工艺条件下石榴籽油出油率达18·2%。With pomegranate seeds as raw materials,the aqueous enzymatic method was used to extract its seed oil.The effects of solid/liquid ratio,particle size of material,type of enzyme,enzymatic hydrolysis temperature and time,pH and dosage of enzyme added were discussed by means of single experiments and quadratic regression rotation experiments.The optimum technical conditions were obtained as follows：dosage of Alcalase 1.0%（mL/g）,particle size of material 40 screen mesh,solid/liquid ratio 1：5g/mL,temperature of enzymatic hydrolysis 50℃,time 6h,pH 8.0,centrifugation time 25min,oil yield ratio could reach 18.2%.

关 键 词：水酶法 石榴籽油 提取 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]